Ingredients
1/4
cup honey
1
tablespoon margarine or butter
1 1/4
cups graham cracker crumbs
1
teaspoon unflavored gelatin
2
tablespoons cold water
4
oz. 1/3-less-fat cream cheese (Neufchatel), softened
1
cup frozen light whipped topping, thawed
4
cups sliced fresh strawberries
1/2
cup sugar
2
tablespoons cornstarch
1/3
cup water
4
to 5 drops red food color, if desired
Preparation
Spray 9-inch pie pan with nonstick cooking spray. In medium saucepan, combine honey and margarine; cook and stir over low heat until melted. Remove from heat. Add graham cracker crumbs; stir until evenly mixed. Press crumb mixture in bottom and up sides of sprayed pie pan. Place in freezer while preparing filling.
In small saucepan, sprinkle gelatin over 2 tablespoons cold water; let stand 5 minutes. Stir over low heat until dissolved. Remove from heat.
In medium bowl, combine cream cheese and gelatin mixture; beat until smooth. Fold in whipped topping; pour into crust. Cover with plastic wrap; refrigerate.
In small bowl, crush 1 cup of the strawberries. In medium saucepan, combine sugar and cornstarch. Add crushed strawberries and 1/3 cup water. Cook until mixture boils and thickens, stirring constantly. Stir in food color. Cool 10 minutes.
Add remaining strawberries to cooled mixture; stir gently to combine. Spoon over filling in crust. Refrigerate 1 hour or until set. Serve within 4 hours. If desired, garnish with additional whipped topping. Store in refrigerator.
